SUBSTITUSI LEMAK KAKAO DE NGAN MINYAK DARI INTI KELAPA SAWIT DAN KELAPA TERHIDROGENASI UNTUK PRODUK COKELAT SUSU / Substitution of Cocoa Butter with Hydrogenated Oil From Palm Kernel and Coconut for Milk Chocolate Product

Tarigan, Elsera Br; Towaha, Juniaty; Iflah, Tajul; Pranowo, Dibyo

doi:10.21082/littri.v22n4.2016.167-175

Cited by 4 publications

(9 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, observations in the 100% hydrogenated coconut oil treatment showed that there was oil separated from the chocolate bar, whereas this was not visible in observations of other treatment chocolate bars. This is in line with [6] who state that cocoa butter substitute can only replace part of the cocoa butter, not the whole. Supported by [15], who state that this is thought to be because cocoa butter has a role as a good dispersing agent for other ingredients, causing chocolate bars that use cocoa butter to not separate.…”

Section: Stabilitysupporting

confidence: 88%

“…Cocoa butter has the main components of fatty acids, namely 34% stearic acid, 34% oleic acid, 25% palmitic acid, and 2% linoleic acid [4]. The number and position of the three main fatty acids have an influence on the melting characteristics of cocoa butter [5] Even though cocoa butter is the main ingredient in chocolate making, the use of 100% cocoa butter has drawbacks, namely high production costs because the price of cocoa butter is relatively expensive [6]. Cocoa butter is not suitable for use in hot climates.…”

Section: Introduction 1backgroundmentioning

confidence: 99%

“…Several studies have been conducted to replace the role of cocoa fat in the manufacture of processed chocolate. The use of other vegetable fats in the manufacture of chocolate has been widely carried out with the aim of reducing chocolate production costs and improving the properties of the chocolate produced [6,8]. One of the most widely used vegetable oils is coconut oil.…”

Section: Introduction 1backgroundmentioning

confidence: 99%

See 2 more Smart Citations

The Effect Of Adding Hydrogenated Coconut Oil And The Time Of Adding Cocoa Powder On The Physical And Organoleptic Chocolate Bar

Adha Azzahra Sonda,

Langkong,

Dirpan

2024

BIO Web Conf.

View full text Add to dashboard Cite

Chocolate bars are one of the processed cocoa products that are much loved by Indonesians. The main ingredient used to manufacture chocolate bars is cocoa butter. However, the relatively high price of cocoa butter causes chocolate bar production costs to be high. Hydrogenated coconut oil as an alternative to reduce the use of cocoa butter was investigated to reduce production costs. On the other hand, aroma can be reduced due to the conching process where during the conching process some volatile compounds evaporate. Therefore, it will be compared between the addition of cocoa powder at the beginning and at the end of the conching process which can give the sharpest aroma to the final chocolate bar product. The result showed that the addition of hydrogenated coconut oil at the level of 50% of the total use of cocoa butter gave the best physical properties of chocolate bar which resulted in a higher melting point with less fat blooming. The organoleptic results showed a significant difference between the controls, the time of adding cocoa powder at the beginning and at the end, where adding cocoa powder at the beginning gave a higher value for the parameters of taste and texture, but less value for the parameters of color and aroma.

show abstract

Section: Stabilitysupporting

confidence: 88%

Section: Introduction 1backgroundmentioning

confidence: 99%

Section: Introduction 1backgroundmentioning

confidence: 99%

See 1 more Smart Citation

The Effect Of Adding Hydrogenated Coconut Oil And The Time Of Adding Cocoa Powder On The Physical And Organoleptic Chocolate Bar

Adha Azzahra Sonda,

Langkong,

Dirpan

2024

BIO Web Conf.

View full text Add to dashboard Cite

show abstract

“…The H value (hue angle) indicates the level of redness in the resulting chocolate product. The lower the H value obtained, the redder the product will be [16]. From the analysis results with the addition of palm oil, the average H value was 15.72, while with the addition of coconut oil, the value obtained was higher than palm oil, around 19.74.…”

Section: Level Brightness Of Pendawa Chocolate Barmentioning

confidence: 91%

Improving the quality of pendawa chocolate bar with the addition of palm oil and coconut oil

Harahap,

Julianti,

Addina

2024

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Chocolate bars are a food that is in demand by almost all age groups, both men and women. Aside from being a healthy snack, chocolate products are included in the refreshing plant, which can stimulate the central nervous system. It creates a happy dopamine effect for those who consume it. The demand for chocolate bar products has increased every year. As one of the world’s largest cocoa-producing and supplying countries, Indonesia must evaluate the quality of its cocoa beans. This research uses fermented cocoa beans, which are then processed into cocoa butter cocoa paste, which is used to manufacture pendawa chocolate bars. Other ingredients include mustard oil, coconut oil, cocoa butter, cocoa paste, powdered sugar, powdered milk, baking soda, vanilla, and lecithin, which are added to the chocolate bar formulation. Color, total dissolved solids, hardness, and melting time of chocolate bars were analyzed. The formulation of ingredients with palm oil was better for improving the quality of the chocolate bars produced based on the level of hardness, total dissolved solids, and melting time. The best treatment in this research was the F5 formulation, namely the addition of coconut oil in making Pendawa chocolate bars with a melting time of close to 24 hours at room temperature.

show abstract

“…Chocolate produced from processed cocoa beans (Theobroma cacao L) which is well known by all people around the world. Chocolate is divided into two types based on its content, namely couverture chocolate which is derived from pure cocoa beans and compound chocolate that uses additional ingredients of vegetable oil other than cocoa beans or cocoa butter alternative (CBA) [1]. Dark chocolate couverture contains 35% cocoa solids, 31% cocoa butter, and 2.5% cocoa solids without fat [2].…”

Section: Introductionmentioning

confidence: 99%

The appearance and textural characteristic of couverture praline chocolate filled with carrageenan-based hydrogel

Nisa

Saputro

Kusumawardani

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Praline is a type of chocolate with fat-based and water-based filling. This chocolate is becoming more popular in Indonesia and gaining intentions of small-scale chocolate producers. In this study, couverture praline chocolate with water-based filling was produced using manual method. The aim of this study was to investigate the best treatment to create the most stable praline shell filled with carrageenan-based hydrogel. The variables used in this study was duration of shell formation (10, 15, 20 minutes) during manual tempering process. Chocolate characteristics, namely hardness, colour and particle size were measured at day 0, 4, 8, 12. The result showed that chocolate hardness increased as the duration of shell formation also increased. Chocolate lightness was decreased as the duration of crystal maturation increased. Whereas, particle size was relatively high and tended to fluctuate.

show abstract

SUBSTITUSI LEMAK KAKAO DE NGAN MINYAK DARI INTI KELAPA SAWIT DAN KELAPA TERHIDROGENASI UNTUK PRODUK COKELAT SUSU / Substitution of Cocoa Butter with Hydrogenated Oil From Palm Kernel and Coconut for Milk Chocolate Product

Cited by 4 publications

References 17 publications

The Effect Of Adding Hydrogenated Coconut Oil And The Time Of Adding Cocoa Powder On The Physical And Organoleptic Chocolate Bar

The Effect Of Adding Hydrogenated Coconut Oil And The Time Of Adding Cocoa Powder On The Physical And Organoleptic Chocolate Bar

Improving the quality of pendawa chocolate bar with the addition of palm oil and coconut oil

The appearance and textural characteristic of couverture praline chocolate filled with carrageenan-based hydrogel

Contact Info

Product

Resources

About